Blissful Blueberry Banana Spelt Muffins (vegan + refined sugar-free)

February 19, 2014Angela (Oh She Glows)

by Angela (Oh She Glows) on February 19, 2014

I don’t consider myself the most tech-savvy person, but I do have a few tricks up my sleeve from time to time. One of my “tricks” (which is probably common knowledge, mind you) is filtering out email addresses from my inbox. Like many of you, I receive a frightening amount of press releases and other spam. You know the ones that start out like, “Regards Webmaster” or “Dear [any name except your own]”.

To help combat my spam woes, I started filtering out email addresses a couple years ago. If you use Gmail, you probably already know about this filtering feature. The beauty is that if you receive an email from an unwanted recipient you simply click “more” and then “Filter messages like these” and then choose how you filter out the email. That way, if they should try to spam you again from the same email (and you know they will) the message will go straight to the archive, trash, etc. – whichever you prefer! I’ve noticed a huge improvement in my inbox, cutting down unwanted emails by probably 50% over the past couple years. It’s quite amazing to see how many are filtered out each day! You can also use the filtering feature to have emails sent directly into folders of your choosing.

So, back to not being the most tech-savvy person.

Last week we were getting ready to leave on a trip to visit my family. In preparation, I somehow managed to create an email filter that sent all new/unread emails straight into my trash bin. Who knew that was even possible? I still have no clue how it happened…I swear! So all last week, I was in this blissful state of ignorance thinking that I was having a rather “light” week for email. [We all know that doesn’t happen unless it’s Christmas holidays. fool!]

Do you know how good that week felt though? I was free!

When we returned home, I realized something was majorly wrong because I wasn’t even getting my own emails (yes, I email myself…not weird at all…). When a girl can’t get her own emails that’s where I draw the line! So the investigation began. Eric, tech-ninja-genius, suggested I check my trash and spam bins. There, in the trash bin among the lowly filtered-out spam, I found emails from my family, friends, publisher contacts, editor, blog readers, and fact checkers. Dear Lord what did I do? I was getting follow-up emails like, “I haven’t heard from you yet, please reply ASAP!!!!” and then I had to try to explain that I created a filter that sent their emails to the trash. It wasn’t my proudest techy moment.

Tech-ninja fixed the problem and I’m back in email action and caught up, but I will never forget that week of freedom. It almost brings a tear to my eye just thinking about it.

Lesson learned: If it seems too good to be true, it probably is.

There are, of course, exceptions to every rule, like these vegan blueberry muffins…

4.7 from 77 reviews

Blueberry Banana Muffins

Vegan, soy-free

By Angela Liddon

Delightful, healthy banana blueberry walnut muffins made with spelt flour so they are naturally wheat-free (but keep in mind that spelt has gluten in it). If blueberries aren't in season, I suggest using frozen blueberries and saving the fresh ones for summer baking. You can also leave out the walnuts and swap the almond milk for coconut milk if you'd like a nut-free version.

Yield12 large muffins

Prep time20 Minutes

Cook time25 Minutes

Total time45 Minutes

Ingredients:

3/4 cup (180 mL) mashed ripe banana (about 2 medium)

3/4 cup plus 2 tablespoons (210 mL) unsweetened almond milk

1 teaspoon apple cider vinegar

1/4 cup (60 mL) pure maple syrup

1 teaspoon pure vanilla extract

1/4 cup (60 mL) coconut oil, melted

2 cups (280 g) white spelt flour

4 to 6 tablespoons (40 to 60 g) coconut sugar or natural cane sugar*

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon fine grain sea salt

1/2 teaspoon baking soda

1/2 cup (50 g) walnut halves, chopped (optional)

1 1/4 cups (160 g) frozen or fresh blueberries**

Directions:

Preheat oven to 350°F (180°C) and grease a muffin tin.

In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.

Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.

Melt the coconut oil in a small pot over low heat. Set aside.

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).

Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.

Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.

Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal). I like to press a few extra blueberries on top of each so they look pretty after baking.

Bake at 350°F (180°C) for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.

Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.

That is a funny story! I LOVE using filters and rules so things go straight to folders. I subscribe to a lot of different blogs but I was finding the emails were overwhelming my inbox so I created an inspiration folder where they are all sent. Whenever I have free time or need inspiration I check out the unread email in the folder!

Gah sorry to hear about your filtering accident, Ange! I’m in the same boat – I’ve got several filters set up to send all the crap I receive to my junk mail, but I still check it occasionally just to make sure there aren’t things in there that I really need to see! These muffins look delicious! Blueberry muffins were my fave flavour as a kid and yours look so perfect and fluffy. Pinning! :)

thank you so much for this! i have been trying to figure out this spelt flour for days! google isn’t exactly clear so i figured out it wheat flour from what i could tell and then the recipe says white spelt flour, gah! i guess i will just use regular flour, maybe organic. thanks!!

Those look wonderful! And I actually have some spelt flour that I am yet to use! Everything else I have made from your blog has been delightful, im sure these are too! I have Nu Naturals, I am hoping that will be okay instead of the coconut flour?

As my mileage is now at around 75 miles a week, and I am in full swing trying to reach my 1:13 goal for a half marathon, now would be the perfect time to try these muffins out for after my runs! Thanks for the idea, as always you provide nutritious, yet delicious ideas :)

Hey Tina,
Thanks for your kind words! Is Nu Naturals an artificial sweetener? I don’t have any experience with it so can’t say for sure how it would impact the recipe (I assume you meant swapping it for the coconut sugar and not flour). Good luck!

Hi Tina – if you have spelt flour, try Heidi Swanson’s oatcakes (sweetamandine.com/2013/03/long-live-oatcake.html). I doctor the recipe a little but I’ve had so many compliments whenever I make these, and they’re terrific.

i’ve been using the spam filter in my email for about a month or two now, because i was SO TIRED of the amount of crap i was getting on a daily basis, and it’s true- it is a time saver!

i don’t know that i’ve ever seen a more perfect blueberry muffin. they are filled with blueberry goodness, and are healthy, too! almost too good to be true, except i know they are amazing, because you made them!

That’s a funny story! And even if it was unintended, it’s nice to get away from email for a little while. These muffins sound delicious! It’s been too long since I’ve had blueberry muffins in my life.
p.s. – I email myself too. :)

These look so tasty! Is spelt flour GF? I have heard different answers from different people. If it isnt, I would have to make a GF version of these – do you think brown rice flour would be a good substitute?

I would use 2 thirds rice flour and 1third sorghum flour for a substitution. It gives the flavour of wheat without the agony. In a pinch Bob’s Red Mill gluten free blend will work. I wouldn’t use the new Robin Hood gf blend, it’s just gross :-( (and expensive).

I was thinking of maybe trying this with gf oat flour (I usually just grind my own in the blender!) Not sure if it will work as well, but I think it’s worth a try! :) I, too, don’t always like the gf flour mixes available.

I used 1 1/4c flax meal, 3/4c oat flour and 1 tablespoon potato starch subbed for the spelt flour. They came out delicious. You may need to add a little more liquid, extra blueberries did the trick for me. Don’t over mix, like Angela said or they will be very dense. : )

Blueberries and bananas are some of my fave things ever to use in muffins! These are gorgeous & as always, amazing what you can do to keep things vegan AND then refined sugar free. You’re amazing :) pinned

These look great! And you are in great company with not being the most tech savvy person. I’m horrible and get super frustrated when I can’t figure out little glitches with tech stuff. At least we eat well though right?!

These looked great. However… They turned out heavy and gummy. Don’t understand as I followed the recipe exactly. Not cheap ingredients, and I was counting on it for breakfast, so this was harder for me than any tech problem! I will say, lovely blueberries!

Hi Angela,
these blueberry muffins look amazing and I would love to try them out. Unfortunately I would need to tweak the recipe a bit since I am allergic to apple (in any form): what can I replace the apple vinegar with? Regular vinegar? Or something else entirely? Would be grateful for your suggestion!
Thanks and congratulations to your blog!
L.

Thank you so much for the blueberries suggestion, Angela.
I won’t make these because they are not gluten free, but for sure I’ll remember your advice next time I’ll bake with blueberries. Thanks a lot!

These are muffins are the perfect breakfast on the run! I had to use a wheat free flour substitute and they still came out excellent, the frozen blueberries make them so moist and yummy!
I received the email today saying your cookbook is shipping out to me now! Cannot wait!

You must’ve read my mind because yesterday I was seriously thinking about making some sort of blueberry and banana muffin (because that’s what I had on hand), but because I didn’t have a recipe and didn’t have the time to experiment, I didn’t make them. So thank you for doing all the work for me because I know these will be delicious! Blueberry muffins straight out of the oven (or microwave) topped with Earth Balance has to be one of life’s greatest things. :)

I didn’t know where it would be most appropriate to post the this comment, I hope you don’t mind me posting it here. I received my copies of your cookbook today… so early! It is absolutely marvelous! Your photography is gorgeous and soooo many of the recipes look sooooo fabulous that I am struggling with what to make, lol… a good problem to have! Well done!!! and thank you! Also, the bonus recipes are fantastic…I especially loved the cheese ball, mmmm!

I just made these and am waiting for them to cool, they look so good I tried of get one out a bit too early and it broke , so I just got a spoon and ate it straight out of the muffin tin….such warm yummy goodness!! So good, I broke another one so I had to eat that one too!!
I di make them in small muffin tins so that’s something! They are devine!

Made these yesterday and they turned out delicious — very moist and light. I subbed the maple syrup for agave (but used less than the recipe called for) because mid-way through making these, I realized I was all out of maple syrup — oops! But they still turned out amazing! Thank you!

These taste wonderful! I just took the first batch out of the oven. I followed your recipe exactly and the texture is really nice, the flavor is great, and they turned out very light (not dense). Thanks for this recipe!

Just made these! The texture is great (I used 1/2 whole grain spelt, 1/2 gluten free flour blend). They are a little too sweet for me though (used cane sugar and pure maple syrup) – next time I will 1/2 the sweeteners!

I made these on Thursday evening with my 2 year-old daughter and they are almost gone!! This may be the best blueberry muffin recipe I’ve made. They are excellent!! I’m already contemplating when I’ll make another batch! Thanks for awesome healthy recipes!!

You have to check out unroll.me! It will take care of all the email junk! You can use it to unsubscribe quickly from any lists you aren’t reading the emails from, and you can also choose to “roll them up” so they all go into one email per day, where you can then decide to read them, ignore or save them to read later. Totally unclutters your email inbox! The muffins look yummy! Wish I could eat spelt.

Everyone in my family loved these muffins – everytime I find a recipe that my 3 kids and husband all like, it’s a mini celebration. I made these gluten/grain free by substituting 1 cup of qunioa flour with 1/2 cup of buckwheat flour and 1/2 cup of potato flour for the spelt flour.

I just made this muffins, and they are absolutely delicious exactly as they are. I visit a lot of vegan food blogs and your recipes are truly the most consistent in terms of overwhelming deliciousness. You are my favorite thing on the entire internet, and I can’t wait for your book!!

I made a batch this past weekend and they were a HUGE hit with my boyfriend (non veg). We didn’t have coconut sugar, or even white sugar – just light brown sugar. I took a chance and used the light brown sugar, and they still came out great. Can’t wait to try them with coconut sugar next time :) I usually don’t feel very satisfied after eating a muffin for breakfast, but after two of these with a pat of earth balance, I was full but not sluggish. I am a spelt flour convert! Thanks for another great recipe!

Just bit into one of these babies and it was DELISH! Fluffy, lightly sweet, not unbearably bananaish, good crunch from the walnuts and finished with the juicy bites of blueberries! Rated 5 stars from all of us out here at Dragonfly Farms! (5 out of 5)

Love the muffins! I made them on Saturday and the whole family ate ’em up. Even my Mother who is the strongest critic of vegan food. I love how light and tasty they were. Thank you for the awesome recipe! I can’t wait for my copy of your cookbook to come in!

I just made a batch of these this morning. I used Bob’s Red Mill WW Pastry Flour (1 and 3/4 cups) and 1/4 cup of Bob’s coconut flour. I also added in about 1/2 cup of unsweetened shredded coconut. Other than those substitutions I didn’t make any other changes. At first I was worried they wouldn’t be very sweet and upon eating them warm from the oven I didn’t find them to be sweet enough. However once fully cooled they we’re perfect. I shared them with adolescent boys and some of my less than health conscious co-workers. Everyone loved them! They were all pleasantly surprised when informed about the healthy, clean ingredients. Thanks for the recipe!

I made these on the weekend. Turned out nicely considering I used whole spelt flour. I would make them again, but with an adjustment. They were really quite greasy (strange, given it was only 1/4 cup coconut oil). I use paper liners, and the liners were greasy. I’ll try using just 2 T oil and see how that works. :)

Just an update, I have been making these at least once a week, if not twice, since you posted this recipe! I sometimes sub half a cup of mini chocolate chips (enjoy life brand) for the blueberries for a special treat.

Just made these using GF flour and they turned out delicious! I’m not vegan but on a dairy, egg and soy free diet for my daughter (breastfeeding) for 4 weeks now, plus I’m coeliac so haven’t been game to bake anything but these looked too tempting! Thanks for the recipe :)

Just made these. Was a bit skeptical as I was unsure how they would turn out with not even egg re-placer. They are absolutely AMAZING. Light and soft with subtle crunch of walnuts. Perfect amount of sweetness…and only 6 tbsp coconut sugar. Love them! Thanks Angela!

I’m happy to hear that I’m not the only one who emails themselves. I do it all the time. I use it as a reminder to myself. Recipe idea-email. To do list–email. These muffins look amazing. I just purchased some spelt flour and have been clueless as to what to do with it. I’m a GF newbie.

those recipes look so great! I am so excited for you. I have been following you for a few years now and you have totally blossomed in the last year. It is wonderful to witness. Well done! I love what you are doing. x

These are amazing – I’m a new convert to your site, Angela, and already I’ve impressed my carnivore husband with several of your recipes. Do you happen to have a guesstimate on the nutrition in these muffins? I love them so much and want to eat all of them but I figure one for a snack is a good start. I need to watch carbs and sugar and all that so I wasn’t sure if you already had some rough calculations on the nutrition. Thanks for all of your work – I look forward to trying even more from you!

Just made these, and they were the best muffins I made in my LIFE! The whole family agreed that these were the best vegan muffins I have made so far! The only thing that I changed was I used three super ripe bananas, and vanilla almond milk, so didn’t add any maple syrup or coconut sugar since they were sweet enough already :)

These are amazing! My bf (whose not loving too too much my “lets try to go vegan” phase) LOVES these and so do I. I have made them several times and really like them. I double the blueberries to get extra fruity muffins. Thank you for these and congratulations for the baby :)

Hi. I haven’t read through all the comments so I might be asking something already asked and answered. Sorry if I am. I see that the apple cider vinegar can be replaced with regular white vinegar but I don’t have that either. How crucial is the vinegar? Also, can I use whole wheat flour instead of spelt? These look really good and I’d like to make some today :)

I just made these because they looked so good. Well, I only got ONE!! My kids ate them all and begged me to make more! They were delicious and SUPER easy to make. Thank you for posting such great recipes!! I love your website!!

Hi Angela! So I just made these muffins and I used whole wheat pastry flour instead of spelt flour and I used brown sugar instead of coconut sugar, they came out AMAZING! I wish I could show you the picture! :)

I made these just now and they turned out very well despite forgetting the coconut oil! I’m a “skimmer” when it comes to reading and totally forgot about the oil melted and waiting on the stove! I’ll probably use only 2 tablespoons (or none again) next time I make these. I also used sifted whole wheat flour and that was fine too.

I ended up making 3 batches of these muffins the day I tried them. Very moist and soft, not dense like I thought they would be since I used whole wheat flour (sifted) instead. I also used half the oil and couldn’t tell the difference from the first batch where I forgot the oil completely! I’m going to try your carrot spice muffins next!

These muffins are great! I only had 1 cup of spelt flour so I used a homemade gluten-free flour blend. I’m sure that name brands would work fine too. They turned out nice and fluffy. My favorite way to eat them is with a pad of Earth Balance and raw organic honey.

Just a note to Angela: I was looking for this recipe in the topic search by the names of “spelt,” “muffin”, “blueberry” and “banana” but this recipe didn’t come up. I had to look through the recipe archives to find it. Maybe you forgot to add tags or something but I just wanted to let you know. :)

Fantastic! I love recipes that still work when I substitute for things I already have in the cupboard haha. Just for the record these taste great when you use oat milk, grapeseed oil, whole wheat flour and white vinegar haha. I also made one batch blueberry and one batch of walnut instead of both together. This is now my new go-to muffin recipe! Thank you!!

I just made these muffins for the third time. Most of our family and friends live out of town, and every time we have company I like to have a quick, easy, and delicious options on hand for all my non-vegan loved ones. These always go over well. No grocery stores in town carry light spelt flour, so I use 1/2 regular spelt flour and 1/2 white flour, and baked for about 25 minutes. They are a sweet treat, but also quite hearty. Delicious! Thanks for the recipe!

I liked these muffins, but you MUST spray the muffin cups if you are using them. I did not, and the muffin batter stuck to the paper cup so they were hard to remove. The next day they were easier to remove, but my recommendation is either spraying the muffin cup, or greasing the inside of the muffin tins!

All in all I would make these again. Might try adding lemon zest next time.

BEST healthy muffins! This is my first time cooking with spelt flour as white flour gives me a pain in the tummy. These muffins were delicious and NO pain- will be making these again!
Thank you so much :)

These were DELICIOUS! I did everything exactly according to recipe other than the flour… I didn’t have spelt but did have a bunch of other ones, so I did 1 c sorghum, ½ c potato starch, ½ c oats, and 1 ½ tsp xanthan gum (may try it without the gum next time). So yummy! I’m on number 4 of the day…

Hi Angela, first please forgive my English, I’m a French Canadian from Montreal. I’m trying to become vegan and as I was searching for recipes, I got to your website. I think it’s wonderful. I’m not sure how to start becoming a vegan, so I decided to start with the breakfast. I’m cooking the Blissful Blueberry Banana Spelt Muffins and it smells so good in my kitchen, I can’t wait to taste them. Thank you for sharing all those recipes and beautiful pictures with us.

I made these muffins once and make them pretty much every 2 weeks now! My family, friends and I absolutely LOVE them! Best muffins I have ever had!! I make mine with pecans rather than walnuts, and they taste AMAZING!

These are amazing! So light and delicious! I was out of maple syrup so I substituted agave and I didn’t have any blueberries so I used frozen strawberries. They turned out great and my kids loved them!

Hi! These are AMAZING! I just made them yesterday and they are teenager approved! Yay! Do you think they freeze well? I wanted to make some easy things to take out of the freezer for snacking on while we get adjusted with our newborn the first couple months. :) Thank you!

I just made these muffins this afternoon for my girls and they were a big hit. We made a few substitutions but they still were very yummy! I used Bob’s Red Mill Gluten Free All Purpose Flour instead of spelt and coconut milk instead of almond. We also traded in the blueberries for semi sweet chocolate chips. It worked out okay. :) Thanks for all the great recipes!!

This recipe looks great, and i’ve just picked lots of blueberries sitting fresh in my fridge! Is it possible to make the muffins without the apple cider vinegar, or substitute something else instead? Thank you in advance!

I just made these and used 1 cup of oat, 3/4 cup of sorghum, 1/4 + a little more of jules nearly normal flour, to off set the GF flours I used heaping measurements for the baking powder and baking soda. I left out the walnuts, and used frozen blueberries. They turned out awesome.

Congratulations on your pregnancy! All the best over the next few months…lots of exciting times ahead! I’ve got two littles, so I know what you’re in for! Made these muffins this morning and…LOVE! So tasty! The only thing different I did was did half blueberries and half raspberries. Will absolutely make them again. Thanks so much for the recipe and all your recipes! One more thing…I LOVE your cookbook. I use it everyday and that’s no joke!!

These turned out great! They were surprisingly fluffy and tasted amazing :) I was worried about them becoming dense little brick muffins since I used whole spelt flour. This was my first time baking with spelt flour and it was a hit! I will say that despite keeping the berries frozen up to the very last second, they still bled a bit, though I could care less. I’ll be eating them all very soon! Thanks :)

Yum! What a great recipe! I tried it this morning, and they are soooo good!

I didn’t have spelt flour, so I used oat flour (rolled oats ground in the food processor). Instead of blueberries, I used fresh raspberries. I think I could have reduced the milk to 3/4 cup or a little less. The muffins were a little too moist (probably b/c I used a different flour), but still absolutely delicious. I’ll be making these again for sure!

My boyfriend loves these muffins!!! I make a batch for him every week. I cut out the coconut sugar and cut down on the maple syrup as we are trying to watch our sugar intake and I also use whole spelt and they taste great! Love your website and your book. I am going to tell my vegan friends ( only have one lol) all about your book and website.

I tried making these and while the flavor was delicious, they turned out like muffin soup. They didn’t rise or cook at all in the middle, even though I cooked them much longer than you recommend. The only thing I did differently was substitute spelt flour for almond flour. Any ideas on what the problem was?

I messed these up in so many ways, and they still turned out great! I only had white whole wheat flour. The only vinegar I had was being used to pickle beets, so I snagged a tsp of beet-red vinegar, only to find out I didn’t have any baking soda! I added more baking powder, but was afraid the whole thing would be inedible. My husband has eaten 6 of the 12 in about 3 hours, and he’s now nicknamed me The Muffin Man. Delicious in spite of all my oopsies. Thank you!

These were so delicious! The only thing I changed was swapping 2 cups spelt flour for 2 cups whole wheat. Next time I make these, I’m going to try adding in a flax egg because I felt the muffins came out very loose if that makes sense. I feel like if I dropped one accidentally it would crumble! This might be due to swapping the flours, but the recipe still does work, and its yummy. Will definitely make these again.

These are RIDICULOUSLY good. They were in the oven whilst I was making the green taco mix “meat” and as soon as they came out of the oven I tore into one. I found them a little on the sweet side for my taste, and I had already reduced the coconut sugar from 6 TBSP to 5, but I may reduce it further next time (i.e tomorrow) I make these. As a side note, the taco recipe is awesome. I’m hoping there will be some left by dinner time as I keep picking at it :-)
I’ve been vegan for…ooooh….3 days now and I’m very inspired by your recipes.

Yum! I have made these twice now, and they are a hit. I used Bob’s Red Mill Spelt Flour, and I am not sure if this was specifically “light” spelt (doesn’t indicate), but is definitely more coarse in the muffins than the other spelt flour I used from the bulk bin at my cooperative. Still, they turned out just as well, and I actually prefer the coarser texture. Added lemon juice instead of the vinegar, and also zest of 1/2 a lemon. Excellent!!

Oh my goodness, these are crazy good! My mother-in-law made these this afternoon and I’ve been (not-so-discreetly) nabbing them one at a time. If I were by myself I’d probably eat them three at a time, but I’m trying to give the allusion that I have at least some self-control. Thanks for the great recipe!

Haha! That’s great! The first half of your post I was thinking “Ohhhh! I’m going to do that to my email!” Now I’m scared to. Haha! I guess the good ‘ol “Unsubscribe” will have to do!

I LOVE this recipe and have been munching on these this week (we sweetened with honey and used almond and chick pea flower and they are AHamazing!! So I can only imagine how great following this to a T is!) Anyway! I’m logging all my food, (with my UP Move band and app) and would love it if you had nutritional info or could give me even a rough guess as to what that is? For example, Calories, fat, protein, fiber etc. If you don’t have them, that’s fine. I just know these are WAY healthier than the generic “Gluten free blueberry muffin” I’m putting in. I can imagine there are others who would love this feature for recipes.

I made these with regular spelt flour (didn’t have “light”) and they turned out GREAT! Will definitely be making them again! I have never used spelt flour with muffins before, so this opens up a lot of new possibilities :)

These were terrific! The spelt flour made for a delicate, delicious, fluffy muffin. I would recommend letting them cool for 5-10 minutes on the rack before digging in – the first muffins we ate were crumbly and fell apart, but the ones that cooled longer before we ate them were perfect.

Can anyone recommend how to replace the banana with eggs? I love the banana, but I have 6 dozen eggs in my fridge from my chickens and I was hoping to crack a few to empty some space. Any ideas? Thanks!

Made this recipe tonight. They did not turn out well, They are heavy and glue like. I bake a lot but would not make these again. I am new to baking with spelt flour so perhaps something went wrong with the spelt flour I was using.

I just made a batch of these muffins tonight and they are absolutely delicious! The walnuts add a tasty crunch and the texture is deliciously dense. I didn’t have cane sugar on hand so I used brown sugar instead but will add cane sugar to my shopping list as these will be a staple from this point on! The house smelled heavenly while they were baking and I had to fight off the family to make sure we still have some muffins left for breakfast in the morning. Thanks a bunch for sharing this recipe!

i made these with oat flour that i made from oats, they turned out great! though the frozen blueberries started bleeding almost the minute i mixed them in, didnt expect that but it was alright, i hurried a bit so they didnt look so bad. making these again!

Made these this past week for my dad at an early Father’s Day brunch, and he absolutely loved them! Had some leftovers and gave to my friends, and they practically ate half the batch! These are divinneee- I absolutely love the occasional crunch that the walnuts give :)

wowzers! These muffins are so so so so good! Thank for this recip. I’ll certainly be making them again. I used sprouted spelt flour and they turned out great. I love that tip to put a couple berries on top. They came out so colorful, and the top were crunchy with a burst of blueberry juice. Perfection.

I was looking for a recipe to use up the over ripe bananas and mass quantities of blueberries I had in the fridge and I stumbled on this recipe! I was so excited it was an Oh She Glows recipe – I have the cookbook! I made the muffins last night and they turned out really well. My 3 bananas equaled exactly 3/4 cup, which was extra exciting. I was extra gentle with the spelt (thanks for the call out on that – it was a big help because I’m sure I would have over mixed it). The only ingredient I didn’t have on hand at 7 PM at night was the walnuts, but my husband and I didn’t miss them. Besides, the point of the recipe was to use just what I had in the house :)

Note: My father has celiac sprue and has been gluten free over a decade. One thing people need to take into account when eating of baking gluten free baked goods is that they can be a little more dense than typical baked goods.

I also recommend for anyone who appears to be having recipe trouble and who doesn’t have a new oven to invest in an oven thermometer. Years ago, in my apartment, I couldn’t figure out why anything I baked or cooked in the oven turned on terribly. When I got an oven thermometer, I leaned my oven was way off in temp and had hot spots. Just a suggestion!

hey,
these turned out great! thank for the recipe, I doubled the recipe and made mini muffins (good for little guys). baked for 20 minutes, they turned out perfect. i hope the little guys don’t miss the chocolate!
aj

Thank you for provides such a great recipe! I generally have everything on hand, and when I don’t, that’s okay! Sometimes they aren’t vegan (we focus more on real food than strictly vegan); and sometimes they are cherry/almond instead of blueberry walnut (or what ever fruit/nut combo I have on hand). This recipe is a great base though, so thanks!

Angela,
This recipe is fantastic! I did make a few changes based on what I had on hand, and they still turned out wonderfully!
I am going to link to your recipe in my blog post about them, yes that is how much I liked them. After polishing off two of them I knew I had to share this recipe.
In case anyone is wondering, these are divine with a 50/50 mix of whole wheat and all purpose flour.

So I am going leave a comment because I have actually made these. When I look at comments before I make a recipe I want to see what people thought or their experiences. Not just, “I want to make these”. That is pointless. Anyway these are REALLY good for those who want to know like I do. I made them with bob mills spelt but it was not “light” and they turned out light and fluffy with fantastic flavour! Thank you for the recipe. I think if you over mix or if your leavening agents are old these may turn out dense and gummy. This is a keeper.

I was looking at wheat free sites and found yours. One correction, spelt is in the wheat family and should not be eaten by people who have gluten problems. The FDA has actually determined it is a wheat but they aren’t totally correct.

I make these muffins often! I usually double the recipe and freeze most of the muffins for my kid’s lunches. These muffins are one item they always eat and I love that they are refined sugar free and nut free (I leave out the walnuts)! Thanks!

Hi Tamra and Angela! When you freeze these how do you defrost and/or reheat? In the fridge? At room temp? In the oven? Would love to know as I am doing some prep in advance of the birth of my first baby!

These were really good! – I added around half a cup of grated apple and carrot for some extra veg and only used a half a cup of banana and they still worked quite well and cooked all the way through. Also didn’t have maple and used rice malt syrup instead which tasted fine.

I only had regular spelt flour so I wasn’t sure how these muffins would turn out. These are by far…. the BEST muffins I have EVER made!!!! They were so moist. Is it the apple cider vinegar the secret ingredient that does this? I have never seen a muffin recipe use apple cider vinegar. Thank you once again for another fabulous recipe.

Hi Josee, I am so happy to hear you enjoyed the muffins! :) The apple cider vinegar is in the recipe because it reacts with the baking soda, causing them to rise beautifully. I believe the muffins are so moist due to the banana and coconut oil.

This is one of my go to recipes for using up old bananas! Just thought I’d share some variations I’ve tried! Last batch I used frozen blackberries, chopped into smaller pieces instead of blueberries and they turned out great! I have substituted canola oil for the coconut oil because of what I had on hand and they seemed to be a little bit dryer but still delicious. Also, I have forgotten to add the coconut sugar and they still were great! This recipe is easy to make work and always turns out great!

Hi Anna, thanks so much for sharing your variations! It’s always great to hear how readers have adapted recipes to suit their own tastes and needs, and so helpful for others wondering about substitutions. I’m glad you like the recipe!

I loved these! I omitted the sugar since my bananas were extra ripe but still used maple syrup (YUM). I substituted whole wheat flour since I didn’t have spelt and it worked well. Thank you for your delicious, creative recipes!

Did anyone else have to add more almond milk? The batch was really dry. Not sure what i did wrong, but they’re dense and didn’t rise much. Maybe my baking soda was old. I made these with Coconut Flour, not sure if that makes a difference. The taste is good, and they’re moist, but the coconut flour is a bit grainy. My cats and dogs like them.

Made a batch of these muffins Friday night and they’re a new favorite! They turned out absolutely delightful — fluffy, moist, full of flavor without being too sweet. I did make a couple of substitutions based on what I had on hand, i.e., coconut milk for almond milk and a mix of AP flour and whole wheat pastry flour instead of the spelt flour. Thank you for creating this easy and tasty recipe!

Good lord, these muffins are delicious. They are tender, have an deep earthy flavor and I love the bursts of warm blueberries. Angela, I’m wondering if you have any ideas for boosting the protein level in these babies. Might be tough to maintain the delicate texture, but maybe it’s possible?

Excellent recipe! Flavor & texture are really delicious. I cooked them 27 minutes (toothpick not clean at 25 minutes) and will probably do 28 or 29 minutes next time. My organic frozen blueberries were large & I used the full 1 & 1/4 cups, plus pressed more into the tops… and the muffins with a lot of blueberries could have baked an additional minute or two, as they were just a touch underdone. Granted, this cooking time yielded incredibly moist muffins– so it depends on your preference, I suppose. Also I used paper cupcake liners, (my muffin pan is old), which were slightly smaller than the openings in the pan. This left me with enough for 13 good-sized muffins… but could be the reason some muffins were a tad underdone (as the batter directly against the pan would probably have cooked quicker). Best healthy muffin recipe I’ve ever made– you won’t be disappointed!

I just made these and am waiting for them to cool. Mine are really underdone and I left them in for an additional 5 minutes. I think it could be the cupcake liners. But am not sure. I think if I tried them again I would not use them.

Just made these today. They are awesome, sweet, really moist. I made with 1/2 all purpose flour and 1/2 whole wheat pastry flour. Not sure how this worked without using eggs but I will definitely make them again. Only thing wrong was it only made 14 muffins ,wishing I had doubled the recipe.

Hey Christian, I’m sorry, I don’t have that calculation on hand, but if you head over to an online tool like nutritiondata.com or caloriecount.com, you should be able to find out the nutritional data fairly quickly! Hope that helps.

Hey there! This is now my third time making these muffins, I’ve gotten nothing but raving friends chowing down, so thank you for this! I added a raspberry on top to the middle of my last batch for cuteness and replaced 1/2 cup of flour with almond/flax meal. So yummy!!! Thanks again.
Erin

These muffins have been the biggest hit at my house right now !! I subbed the spelt flour with oat flour and used only dates as the sweetener(mixed in with the banana puree) and they were absolutely amazing ! Best vegan muffins I’ve had ! Gluten free, sugar free, and vegan. Thanks so much for the recipe :)

My toddler son won’t eat blueberry muffins. As much as I wish he would. But instead I tried pureeing the blueberries along with the bananas (it’s most likely a texture thing… which is why I didn’t add nuts either). But…ok. The muffins look kind of like mud… But when I gave them to him he ate all of it and he even asked for seconds! … toddlers are funny. But happy to get him to eat blueberries.

This is a really good recipe – I always double it.
I’ve used chocolate chips instead of blueberries, when I don’t have the berries, and I use a mix of regular whole grain spelt flour, and sprouted whole grain spelt flour (1/2 and 1/2).
They bake up beautifully, and, only if I hide or freeze a few, do they last beyond one day. :-)

Wow! I found this recipe a few days ago and already I’ve made a second batch! They’re amazing. I don’t think anyone believes me when I say that I made them, because I’m usually terrible at baking! Thanks so much for this recipe! :D

Hey Bernadetta, Good question! I’ve only tried these with spelt so far so I’m not sure. Buckwheat flour can yield quite dense baked goods, so I would probably opt to try oat flour first. If you try anything out please let us know how it goes. :)

made these the other day & they are AMAZING!!!! Next time i’ll reduce the sugar as i found them a bit too sweet. I’ll be making them again soon for sure…just waiting for the bananas on hand to ripen ;)

I made these two days ago & they are AMAZING! i didn’t have Spelt flour so i used 50/50 whole wheat flour & all purpose flour & they turned out great. they were moist & so yummy. Next time i am going to reduce the amount of sugar as i found them a tad bit too sweet. AMAZING RECIPE. A MUST TRY.

I used whole wheat spelt flour and coconut milk. I was low on blueberries, so I threw some chopped frozen cherries in there as well… I also doubled the maple syrup and didn’t use the sugar.
But I must say that they are soft and delicious. I will definitely be making these again.
Thanks!

Had a bag of spelt flour with no purpose and finding this recipe was a blessing in disguise :) I made 24 mini muffins, my changes to the recipe – used coconut milk, only 3 tbsp sugar, used plain white vinegar and added walnuts and chocolate chips instead of bluebs. Loved it, muffins are super moist and fluffy – hard to believe they are eggless :)

Hi there, Swapping a dry sweetener for a wet one can be tricky in baked goods as it throws of the wet to dry ratio, so I’m not positive on how it would turn out. If you try anything, I’d love to hear how it goes!

Sorry to say I am disappointed these muffins did not rise at all. All of my ingredients are very fresh and I followed the recipe to a T. I have never had one of your recipes not turn out before, everything is always perfect. Any idea what could have gone wrong?

I made them gluten-free by subbing the 2 cups of white spelt flour for 1 cup brown rice flour + 1 cup almond meal flour. I also skipped the sugar. Baked them for 34 minutes and they were perfect!!! Plenty sweet! Thank you Angela for another great recipe!

Hello Angela,
Thank you for this recipe which i’ve made a few times and they are delicious. What is your trick to stop the melted coconut oil from solidifying once mixed with the milk and frozen berries please?
The latest batch had clumps of coconut oil throughout (in the oven now so hope it works :)

For anyone wondering, I just made these with whole wheat flour (was out of spelt). I didn’t change anything, and they turned out fantastic.
But how couldn’t they? This is Oh She Glows and all the recipes are hits!!!
(ps. toddler asked for chocolate chips instead of blueberries and the half that had that were also delicious. i’d say this is a great base muffin recipe that you could change the additions for whatever you were in the mood for)

These muffins are so good! I was a little low on spelt flour and bananas so I subbed half all purpose flour for it and a little applesauce and these still came out beautifully. My second batch is in the oven now and I added orange zest to them.